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Top-down view of a rustic black skillet featuring seared golden-brown chicken and roasted baby potatoes in a glossy garlic cream sauce with minced garlic bits.

Creamy Garlic Chicken with Roasted Crispy Baby Potatoes

A luxurious one-pan Creamy Garlic Chicken featuring golden-seared chicken breasts and crispy roasted baby potatoes in a thick, pale-ivory garlic cream sauce. Perfect for easy weeknight dinners with professional gourmet results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Chicken Breasts boneless, skinless, butterflied
  • 1 lb Baby Potatoes halved
  • 2 tbsp Olive Oil divided
  • 6 cloves Garlic finely minced
  • 1.5 cups Heavy Cream 350ml
  • 0.5 cup Chicken Broth 120ml
  • 0.25 cup Fresh Parsley finely chopped
  • 1 tsp Cracked Black Pepper to taste

Equipment

  • 1 Rustic Black Skillet Cast iron preferred for best searing.
  • 1 Baking Sheet For roasting potatoes.

Method
 

Potato Preparation
  1. Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil and salt. Roast cut-side down on a baking sheet for 20-25 minutes until skins are charred and crispy.
Chicken and Sauce
  1. Season chicken with salt and pepper. In a large skillet, sear chicken in olive oil over medium-high heat for 5-7 minutes per side until golden-brown. Remove and set aside.
  2. In the same skillet, sauté minced garlic for 30 seconds. Deglaze with chicken broth, then stir in heavy cream. Simmer until the sauce is thick, glossy, and pale-ivory.
  3. Return chicken and roasted potatoes to the skillet, nesting them into the sauce. Garnish with fresh parsley and extra cracked black pepper before serving.

Notes

Ensure chicken is patted dry before searing to get a better golden crust.
Use high-quality heavy cream to ensure the sauce doesn't break when simmering.